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Showing posts from January, 2018

Sorrel and potato soup

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SOURCE This recipe is adapted from one for cawl suran (which is the Welsh for 'sorrel soup') in Celtic Cuisine (G. Davies, Graffeg 2008). Serves 4 as main course, 6 as starter
Time (approx): preparation 30m cooking 30m

Ingredients
3 tbsp cooking oil
250g onion
600g potatoes
1 clove (10g) garlic
120g fresh sorrel leaves
2L water
8 tsp (80g) Seven Acres vegetable stock concentrate*
Salt and pepper to taste
Yoghurt or cream to serve (optional)
* Or 4 tsp of good-quality bouillon powder or 2 stock cubes. Equipment
Chopping board
Knife with a sharp blade
Large saucepan (min. 2.5L)
Kettle or other means of boiling water
Bowl
Measuring jug
Blender or food processor Facilities
A hob or other direct heat source; space to chop. Advance preparation
None required. Preparing the Vegetables
Peel and chop the onion. Wash, peel and chop the potatoes in (approx) 1cm cubes. Peel and crush the garlic. Remove any thick stems or ribs from the sorrel leaves, and wash the leaves. Cooking the meal

Leek, potato and kale soup

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SOURCE This recipe comes from Beach House Kitchen. We have tweaked the recipe very slightly and made some of the steps more explicit for the novice cook. Serves 4 as main course, 8 as starter
Time (approx): preparation 20m cooking 30m

Ingredients
1 tbsp vegetable oil
750g leeks
1.25kg potatoes
1.5 litres vegetable stock*
1 tbsp fresh / 1 tsp dried sage**
1 tbsp fresh / 1 tsp dried rosemary**
1 tbsp fresh / 1 tsp dried thyme**
2 bay leaves
200g kale leaves
250ml single cream or milk
Salt and black pepper (optional: to taste)
* Mix 2–3 tbsp Seven Acres vegetable stock concentrate with 1.5L water.
** If these herbs are not to hand, use others that would blend in well, e.g. parsley, coriander, tarragon. Equipment
Chopping-board
Knife with a sharp blade
Plastic or wooden spoon or spatula for stirring
Large saucepan.
Blender or food processor. Facilities
A hob or other direct heat source; space to chop. Advance preparation
None required. Preparing the Vegetables
Top, tail and wash the leeks, …